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Red wine reduction

Yield: 1 Servings

Ingredients:

• 1 Spanish onion -- coarsely : chopped
• 1 carrot coarsely chopped
• 1 stalk celery -- coarsely : chopped
• 1 Granny Smith apple -- : coarsely chopped
• 2 cloves garlic
• 2 TB grapeseed oil
• 1 750 milliliter bottle : Burgundy
• 2 c Port
• 1 c chicken stock

Instructions:

In a medium saucepan caramelize the onion carrot celery apple and garlic in the grapeseed oil. Add the Burgundy and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour or until reduced to 1/2 cup. Yield: 1/2 cup Recipe By : COOKING LIVE SHOW #CL8734 From: "Jon And Angele Freeman"

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